INGREDIENTS:
1⅔ cup gluten-free flour (sub almond flour)⅔ cup stoneground yellow cornmeal
¼ tsp JF Universal Salt
1½ Tbsp baking powder
½ cup sugar
¼ cup unsalted butter, room temperature (sub ghee or vegan butter)
1 cup whole milk (sub almond milk)
2 Tbsp avocado oil (sub olive or coconut oil)
2 eggs
PROCESS:
Preheat your oven to 350º. In a large bowl combine the flour, cornmeal, JF Universal Salt, and baking powder.
Using a standing mixer or hand mixer cream the sugar and butter together. Add whole milk, oil, and the eggs one at a time. Mix well. Slowly incorporate the dry mixture into the standing mixer. Add in any additional mix ins now.
Once combined place the batter evenly in a greased muffin tin. Bake for 15-20 minutes. Serve these fresh from the oven with a smear of butter. You can add grated cheddar cheese, fresh sliced jalapeños, a handful of fresh chopped chives, fresh corn, or anything of your choice to make them your own!